Grilled Mahi Mahi with Sweet & Sour Salad
This recipe was developed by Executive Chef Eric Benedict of Ocean Grill in Madison. He was an award winner at the 2008 Circus of Chefs Gala which was a benefit for the Baraboo Circus World Museum.
The Fish 20 ounces Mahi Mahi or fish of your choice 1 tablespoon olive oil salt and pepper to taste
The Sauce Chimichurri (a thick herb sauce of Argentine origin) 2 cloves garlic, minced 1 shallot, minced or 1/4 cup chopped onion 2 tablespoons lemon juice 1 cup chopped parsley 1/2 cup chopped cilantro 1/4 cup chopped fresh mint 1/2 cup olive oil salt and pepper to taste
The Sweet & Sour Salad 2 large apples 1 head fennel 1 medium red onion, cut in half 2 tablespoons rice wine vinegar 2 tablespoons olive oil 1/3 cup dried cranberries salt and pepper to taste
Cut Mahi Mahi into 4 pieces. Brush with olive oil and sprinkle with salt and pepper. Set aside. In a small food processor, combine all marinade ingredients. Process until blended. Divide sauce into 2 bowls ? one for basting on the grill and the other for serving at the table. Set aside.
Heat grill to medium-hot. Place fish on grill until grill marks form and fish is lightly crusted. Flip steaks over and move to a cooler part of the grill to finish cooking. Brush with reserved marinade and continue to grill until fish is firm and cooked to desired doneness.
Grilled salad: Cut apples in half and remove core. Place apples, fennel head and onion halves on hot grill. Grill until grill marks form but apples and vegetables are still crisp. Cool for 5 minutes and cut vegetables into thin strips and apples into thin slices. Toss with vinegar, 2 tablespoons olive oil, and dried cranberries. Add salt and pepper to taste.
Serve salad on the side with the fish steaks. Drizzle fish with reserved sauce.
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